Asian Edamame Bean Salad
Published: March 9, 2024
Image info
Ingredients
Salad
6 lb edamame , shelled
2 lb carrots
1 head red cabbage , shredded
1 bunch green onions , chopped
0.25 cup sesame seeds
Dressing
0.5 cup sesame oil
1 cup extra virgin olive oil
1 cup rice vinegar
0.5 cups distilled vinegar
1 root fresh ginger root , grated
2 tbsp honey
Directions
- Cook the edamame according to the package instructions. Once cooked, remove the beans from their shells.
- Shred the cabbage and carrots into thin strips.
- Chop the green onions.
- In a large bowl, combine the shelled edamame, shredded cabbage, shredded carrots, chopped green onions, and sesame seeds.
- For the dressing, in a separate bowl, whisk together the sesame oil, extra virgin olive oil, rice vinegar, distilled vinegar, grated fresh ginger, and honey until well combined.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Serve the salad chilled or at room temperature.